These cold noodles can do no wrong—they’re a great light dinner and a great way to use up leftover pasta. They can also sit a few days in the fridge, making them a great make-ahead lunch to take to work or go picnicking with.
Weeknight Sesame Peanut Noodles
Ingredients
- 2 Tbsp heaping peanut butter
- 1 Tbsp fresh ginger grated
- 1 Tbsp toasted sesame oil
- Salt to taste
- 3 cups cooked pasta long noodles are best, spaghetti or fettuccine are both great
- 1 cucumber thinly sliced
- Toasted sesame seeds to garnish
- Chili oil to garnish
Instructions
- Mix together peanut butter, ginger and sesame oil, with enough warm water to loosen it. Season to taste, with salt, and pour over cooked pasta. Taste again and adjust seasoning, to taste.
- Toss half the sliced cucumber with the dressed pasta, then divide between 2 bowls. Top each bowl with remaining cucumber and sprinkle with toasted sesame seeds and chili oil, if desired.
